Il Tiglio
Montemonaco, Italy
⭐1 Star
The Experience
From Michelin Guide
It's quite a journey to reach the slopes at the foot of the Sibillini mountains where chef Enrico Mazzaroni’s restaurant is situated, but the effort to get here is more than compensated by the exquisite cuisine on the menu! Although the chef’s great passion is for regional ingredients such as mushrooms, trout, venison and potatoes (much of which is produced at his own agriturismo), his approach is decidedly creative and his recipes highly original. Balanced flavours are to the fore in dishes such as trout and veal with mushrooms thanks to the chef’s technical expertise, while over the years his presentation has become even more photogenic. A successful mix of experience and youth ensures excellent service, which adds to the enjoyable dining experience.
Unique Things
From Visitor Experiences
Fusion of Mountain and Sea Ingredients in a Mountain Setting
Il Tiglio uniquely combines traditional mountain cuisine of the Sibillini area with innovative seafood dishes, such as "brain of lamb with red prawns," reflecting the chef's creative integration of land and sea flavors in a mountainous region where seafood is uncommon.Resilience and Rebirth After Earthquake Destruction
The story behind Il Tiglio is unconventional: after the devastating 2016 earthquake destroyed the original restaurant, Chef Enrico Mazzaroni relocated temporarily to the coast before returning to Montemonaco to rebuild and ultimately earn the first Michelin star in the province of Ascoli Piceno, symbolizing resilience and dedication.Signature Tasting Menus Inspired by Transhumance Tradition
Il Tiglio offers two distinctive tasting menus, "Il Ritorno" and "La Transumanza," that reinterpret seasonal specialties with modern elegance while paying homage to the local transhumance (seasonal livestock migration) tradition, blending authentic regional culture with refined culinary artistry.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Il Tiglio in Montemonaco are:
Sibillini potatoes: A famous local vegetable from the Sibillini mountains, used to highlight regional flavors in seasonal dishes.
Wild boar: Featured notably in wild boar ravioli, showcasing the chef's connection to local game and mountain traditions.
Mushrooms and truffles: Regional ingredients that the chef creatively incorporates, often sourced from the surrounding natural park area.
Trout: Raised at the chef’s own agriturismo, trout is a specialty ingredient reflecting the restaurant’s farm-to-table philosophy.
Chestnuts and lamb: Also produced or sourced locally, these ingredients emphasize the restaurant’s commitment to the land and traditional mountain produce.
These ingredients are used in signature dishes that reinterpret traditional Marche region specialties with modern creativity, such as wild boar ravioli and pasta with local elements like plums, walnut extract, and fish roe, all part of a tasting menu that celebrates the natural purity and seasonality of the Sibillini Mountains.